Stromboli Italian Style (Print Version)
# Ingredients:
01 -
1 bag (1 lb) pizza dough.
02 -
1 tablespoon olive oil.
03 -
1 minced garlic clove.
04 -
1/4 teaspoon oregano (dried).
05 -
Dash of chili flakes, if you like it spicy.
06 -
3 tablespoons romano cheese, grated.
07 -
4 slices provolone (about 3 oz).
08 -
4 slices of ham (3 oz).
09 -
4 slices mozzarella (3 oz).
10 -
14 slices cured meats (salami, pepperoni; approx 3 oz).
11 -
1 beaten egg.
12 -
Marinara sauce on the side.
# Instructions:
01 -
Turn oven on at 375°. Line a big tray with parchment paper.
02 -
Dust your counter with flour and roll out dough in a 10-by-12-inch rectangle.
03 -
Lay the dough flat with the long side closest to you. Brush on olive oil, but keep 1 inch of the edges dry.
04 -
Sprinkle garlic, oregano, chili flakes, and romano over the oiled dough.
05 -
Start layering down with provolone, follow with ham, mozzarella, then other sliced meats.
06 -
Use the egg wash on the edges. Fold the bottom up and the top down to wrap it like a letter. Squeeze edges shut.
07 -
Move it onto the tray with the seam underneath. Wrap loosely with plastic and leave it for an hour.
08 -
Brush the top with egg and make 5 tiny slashes along the top side.
09 -
Pop it into the oven for about 35 minutes until the crust looks golden. Inside temp should be 200°.
10 -
Take it out and let cool for 15-20 minutes. Cut into 1-inch chunks and pair with marinara dipping sauce.
# Notes:
01 -
1-pound dough works perfectly here.
02 -
Make in advance and store in the fridge for up to 12 hours.
03 -
Can freeze (no egg wash or slits) for up to 3 months.
04 -
If chilled, it'll take longer to bake.